Instructions

Preheat oven to 400°.

Make the Topping: Bring the cups water to a boil in a large saucepan. Add millet, cauliflower, and salt. Cover, reduce heat to low, and allow to simmer for about 30 minutes until the cauliflower is tender and the millet is cooked.

Transfer the cauliflower millet mixture to a bowl and add the non-dairy milk, nutritional yeast, garlic powder, and onion powder. Mash together until smooth and creamy with a potato masher, or process with an immersion blender. You can also use a food processor. Add more non-dairy milk, if needed.

Add salt and pepper to taste and then fold in the chopped chives.

Make the Filling: Add lentils to water, bring to a boil, and let cook until lentils are tender, about thirty minutes. While they’re cooking, sauté the onion in the oil over medium-high heat until they are translucent and begin to brown, about 5 minutes. Add the garlic, mushrooms, carrots, and salt, and cook for another 10 minutes. Add the diced tomatoes, peas, and tomato paste, spices. Add lentils to the mixture once they are cooked.

Assemble the Pie: Spread the vegtable mixture in a 13" x 19" casserole dish and then carefully top with the cauliflower millet mash. Sprinkle the paprika on top. Cook for 20 minutes. Garnish with the chopped parsley. Serve hot.